Wednesday, February 3, 2010

valentine breakfast idea for your sweethearts !

Valentine Cherry Danish

2 tsp. active dry yeast
1/2 c. warm milk (110-115*, warm on the wrist will do)
6. c flour
1/3 c. sugar
2tsp. salt
1 c. cold butter
1 1/2 cups warm half and half cream
6 eggs yolks, beaten
(I put the eggs, non cracked, in a jar of hot water
to bring them to room temp)
1 can cherry pie filling

In small bowl, dissolve yeast in warm milk. In large bowl, combine
the flour, sugar and salt. Cut in cold butter
until crumbly. Add the yeast mixture, cream and egg yolks;
stir until mixture forms a soft dough, knead 2 minutes by hand or with
mixer. Cover and refrig. overnight.
In the morning, punch dough down; divide into quarters. Roll
each portion into 18 in.x 4 in. rectangle; cut into 1 in.x 4in. strips.
Place two strips side by side; twist together. Shape into a ring and pinch
ends together. Repeat with remaining strips. Place 2 inches apart on greased
baking sheets. Cover and let rise until doubled, about 45 min.
Using a spoon or your finger, make a 1/2 in. indention
in the center of each roll. Fill with about
1 Tbl. cherry pie filling. Bake 350* for
14-16 minutes until lightly browned.
Cool on wire racks. Yields 3 doz.
drizzle icing!

3 c. powdered sugar
1/4 tsp. vanilla
dash salt, tiny
4-5 Tbl. half and half cream

mix together until a smooth, drizzly consistency
drizzle over danish.


Alayne Studio said...

WOW!! That look awesome!! Thanks for sharing.

Sharon said...

can we use fresh ground wheat flower for this recipe or is it better done with white flour?